Name: Crispy Garlic Butter Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs baby potatoes or Yukon Gold potatoes, halved or quartered; 2 tbsp olive oil; 2 tbsp butter; 3 cloves garlic, minced; Salt and black pepper, to taste; 1 tbsp fresh or 1 tsp dried parsley (optional); 2 tbsp grated Parmesan (optional)

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Crispy Garlic Butter Potatoes are the kind of side dish that instantly upgrades any meal. Golden and crunchy on the outside, soft and fluffy on the inside, and tossed in rich garlic butter—what’s not to love? I make these when I want something simple but irresistible to go alongside steak, chicken, or even as a snack straight from the pan.

Why You’ll Love This Recipe

I like this recipe because it delivers maximum flavor with minimal ingredients. The garlic butter seeps into every crack of the crispy potatoes, and roasting them gives them that perfect golden texture. Whether I’m serving them for dinner, brunch, or just craving something savory and snackable, these potatoes always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes or Yukon Gold potatoes, halved or quartered
Olive oil
Butter
Garlic, minced
Salt and black pepper
Fresh or dried parsley (optional)
Grated Parmesan (optional, for an extra savory touch)

Directions

I preheat the oven to 425°F and line a baking sheet with parchment paper.
I toss the halved potatoes with olive oil, salt, and pepper until evenly coated.
I spread them cut side down on the baking sheet in a single layer.
I roast them for 25–30 minutes, flipping halfway through, until golden brown and crispy.
While the potatoes roast, I melt butter in a small saucepan over medium heat and sauté the minced garlic until fragrant, about 1–2 minutes. I remove it from heat to avoid burning.
Once the potatoes are done, I transfer them to a large bowl and pour the garlic butter over the top.
I toss everything gently to coat, sprinkle with parsley or Parmesan if I want, and serve immediately.

Servings and timing

This recipe serves about 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add a little paprika or smoked paprika to the seasoning before roasting for a subtle kick. I’ve also tossed the roasted potatoes with lemon zest and fresh thyme for a bright, herby finish. If I want something a bit cheesy, I sprinkle shredded cheddar right after adding the garlic butter.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I pop them in the oven at 375°F for about 10–15 minutes to get the crispiness back. The air fryer also works great for a quick reheat. I avoid microwaving, since that softens the crispy edges.

FAQs

Can I boil the potatoes first?

Yes, parboiling them for 5–7 minutes before roasting helps them get extra fluffy inside. I make sure to dry them well before tossing with oil and roasting.

What kind of potatoes work best?

I like using baby potatoes, Yukon Golds, or red potatoes. They roast beautifully and get that creamy interior I love.

Can I make these in a skillet instead of the oven?

Absolutely. I use a heavy skillet like cast iron, sear the cut sides first, and finish them with the garlic butter right in the pan.

Can I use garlic powder instead of fresh garlic?

Yes, if I’m in a hurry, I sprinkle garlic powder before roasting. I still finish with melted butter for richness.

Do these stay crispy after storing?

They lose a little crispiness in the fridge, but reheating in the oven or air fryer brings it back pretty well.

Conclusion

Crispy Garlic Butter Potatoes are the ultimate side dish—simple, flavorful, and impossible to resist. With golden edges, garlicky richness, and just the right amount of crunch, they’re the kind of potatoes I keep coming back to. Whether I’m pairing them with a main dish or just enjoying them solo, they never disappoint.